One-Pan Garlic Parmesan Chicken and Rice

One-Pan Garlic Parmesan Chicken and Rice

Introduction

One-Pan Garlic Parmesan Chicken and Rice is the ultimate comfort food that combines tender, juicy chicken with a creamy, flavorful garlic parmesan rice, all cooked together in one pan for easy cleanup. The dish offers a harmonious blend of savory garlic, rich parmesan, and comforting rice, making it a go-to weeknight meal. It’s simple, yet satisfying, and requires minimal effort to prepare while delivering maximum flavor. With the convenience of a one-pan dish, it’s perfect for busy evenings when you want a delicious meal without a lot of fuss.

The History of Ingredients

The combination of garlic and parmesan is a staple in many Western cuisines, particularly Italian and Mediterranean cooking. Parmesan cheese, a hard, salty cheese from Italy, has been a key ingredient in many dishes for centuries. Garlic, one of the oldest cultivated plants, has been used in cooking for thousands of years, prized for its strong flavor and numerous health benefits.

The idea of cooking rice with chicken and a flavorful sauce has evolved in various cultures over time, with countless regional variations across the globe. One-pan meals, like this Garlic Parmesan Chicken and Rice, are a more recent trend that simplifies traditional recipes by cooking everything in one pot or pan, minimizing cleanup while maximizing flavor.

Breakdown of Ingredients

1. Chicken: Bone-in, skin-on chicken thighs or breasts work best for this dish. Bone-in chicken stays tender and juicy during cooking, while skin-on chicken adds flavor and richness.
2. Rice: Long-grain white rice or jasmine rice is commonly used. It soaks up the savory flavors of the garlic, parmesan, and chicken juices as it cooks.
3. Garlic: Fresh garlic provides a robust, aromatic flavor that is essential to the dish.
4. Parmesan Cheese: Freshly grated parmesan gives the dish a salty, nutty flavor and creamy texture when melted into the rice.
5. Chicken Broth: Adds depth and richness to the rice as it cooks, infusing it with flavor. You can also use a combination of broth and water.
6. Butter: Provides a rich, savory base for the chicken and rice while adding extra flavor.
7. Olive Oil: Used to sear the chicken and cook the rice. It adds a mild, fruity flavor.
8. Seasonings: Salt, pepper, and Italian seasoning (or dried herbs like thyme, oregano, and basil) are key for seasoning the chicken and rice.
9. Lemon: Fresh lemon juice adds a burst of brightness that balances the richness of the cheese and chicken.

Step-by-Step Recipe

Ingredients:

• 4 bone-in, skin-on chicken thighs (or chicken breasts)
• 1 cup long-grain white rice (or jasmine rice)
• 4 cloves garlic, minced
• 1/2 cup freshly grated parmesan cheese
• 2 cups chicken broth (or 1 ½ cups chicken broth and ½ cup water)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the Chicken:
   • Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning.
2. Sear the Chicken:
   • In a large oven-safe skillet or pan, heat olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip the chicken and cook for another 2-3 minutes. Remove the chicken from the pan and set aside.
3. Cook the Garlic and Rice:
   • In the same pan, add butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
   • Stir in the rice and cook for another 2-3 minutes, allowing the rice to lightly toast and absorb the garlic flavor.
4. Add the Broth:
   • Pour in the chicken broth (or combination of broth and water) and stir to combine. Bring the mixture to a simmer.
5. Return the Chicken:
   • Place the seared chicken back into the pan, skin-side up. Spoon a little of the broth and rice mixture over the chicken.
6. Cook the Rice:
   • Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. If you’re using chicken breasts, check for doneness at 20 minutes to avoid overcooking.
7. Finish with Parmesan:
   • Once the chicken is cooked through and the rice is tender, sprinkle the grated parmesan cheese over the rice and chicken. Cover the pan again and let the cheese melt into the rice for 2-3 minutes.
8. Garnish and Serve:
   • Squeeze fresh lemon juice over the chicken and rice for a burst of freshness. Garnish with chopped parsley and serve immediately.

Tips for the Perfect One-Pan Garlic Parmesan Chicken and Rice:

• Use Bone-in Chicken: Bone-in chicken thighs or breasts help retain moisture and flavor during the cooking process, ensuring juicy chicken.
• Don’t Skip the Searing: Searing the chicken skin-side down before cooking adds extra flavor and creates a crispy skin that contrasts nicely with the creamy rice.
• Adjust Rice Liquids: Different rice types absorb liquid at different rates, so keep an eye on the rice as it cooks. If the liquid evaporates too quickly, add a little more broth or water.
• Fresh Parmesan: Always use freshly grated parmesan for the best flavor. Pre-grated parmesan often has anti-caking agents that can affect the texture and taste.
• Optional Lemon Zest: Add some lemon zest for an extra citrusy kick before serving.

Variations and Customizations:

• Chicken Breasts: If you prefer chicken breasts over thighs, you can use boneless, skinless chicken breasts. Just reduce the cooking time slightly to avoid drying them out.
• Vegetarian Version: For a vegetarian twist, replace the chicken with sautéed mushrooms or a plant-based protein, and use vegetable broth instead of chicken broth.
• Spicy Version: Add red pepper flakes or a dash of hot sauce to the garlic while sautéing for some heat.
• Add Vegetables: Incorporate vegetables such as spinach, peas, or roasted bell peppers for added color and nutrition.
• Different Cheese: Swap out parmesan for other hard cheeses like pecorino Romano, or even mozzarella for a gooey texture.

Health Considerations and Nutritional Value:

While this dish is hearty and filling, it can be calorie-dense due to the butter, cheese, and chicken. To make it lighter:

• Use Skinless Chicken: Opt for skinless chicken breasts to reduce fat content.
• Substitute with Low-Sodium Broth: Use low-sodium chicken broth to control the sodium levels in the dish.
• Reduce Butter: You can cut back on the butter and use olive oil instead for a healthier fat option.
• Serve with Vegetables: To add fiber and increase the nutritional value, serve the dish with a side of steamed or roasted vegetables like broccoli, asparagus, or green beans.

Estimated Nutritional Information (per serving, based on 4 servings):

• Calories: 400-500 kcal
• Protein: 30-35g (from the chicken)
• Carbohydrates: 40-45g (from rice)
• Fat: 20-25g (from the chicken, butter, and cheese)
• Fiber: 2-3g (from rice and optional vegetables)
• Sugar: 2-3g (naturally occurring from broth and vegetables)

FAQ

1. Can I make this dish ahead of time? While this dish is best served fresh, you can prepare the rice and chicken separately, refrigerate, and reheat together on the stove or in the oven. However, it’s recommended to enjoy it within 1-2 days for the best texture.
2. Can I use a different type of rice? Yes, you can substitute long-grain white rice with other types, such as brown rice, though cooking times and liquid amounts may vary.
3. Can I make this dish in a slow cooker? Yes, you can make a slow cooker version. Sear the chicken and garlic first, then combine everything in the slow cooker and cook on low for 4-6 hours. Add the parmesan at the end.
4. Can I substitute chicken broth with something else? Yes, you can substitute chicken broth with vegetable broth for a vegetarian version or even use water, though the flavor will be less rich.
5. How can I make this dish dairy-free? To make it dairy-free, use dairy-free cheese or skip the parmesan entirely. You can replace the butter with olive oil or a dairy-free spread.

One-Pan Garlic Parmesan Chicken and Rice is an easy, comforting, and flavor-packed dish that’s sure to become a family favorite!

One-Pan Garlic Parmesan Chicken and Rice

One-Pan Garlic Parmesan Chicken and Rice is the ultimate comfort food that combines tender, juicy chicken with a creamy, flavorful garlic parmesan rice, all cooked together in one pan for easy cleanup. The dish offers a harmonious blend of savory garlic, rich parmesan, and comforting rice, making it a go-to weeknight meal. It’s simple, yet satisfying, and requires minimal effort to prepare while delivering maximum flavor. With the convenience of a one-pan dish, it's perfect for busy evenings when you want a delicious meal without a lot of fuss.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 1 lb. chicken tenders
• poultry seasoning I prefer cajun seasoning
• 3 tablespoons minced garlic divided about 10 cloves
• 2 tablespoons olive oil
• 1 stick butter divided 1/2 cup
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoons salt
• 3/4 cup dry white wine such as Pinot Grigio
• 1 1/2 cups white rice uncooked basmati, long grain, or jasmine all work
• 2 3/4 cups low sodium chicken stock
• 1/2 cup Parmesan cheese choose a quality brand (freshly grated or shredded)
• 1 tablespoon freshly minced parsley

Instructions

 

• Season the chicken well on both sides. Heat a skillet to medium-high heat and add 2 tablespoons of olive oil. Cook the chicken about 3 minutes on each side, flipping just once then reduce the heat to low.
• Once the chicken is nearly cooked through, add in 2 tablespoons of butter and one tablespoon of garlic. Saute the garlic until fragrant, about 1 minute, scraping up the brown bits in the pan. Toss the chicken tenders in the garlic butter, coating them well on all sides. Remove chicken and set aside under tented foil.
• In the same skillet, increase heat to medium-low, add 4 tablespoons butter and 1 tablespoon garlic, sautéing until fragrant. Pour in the wine and simmer to reduce, about 3-5 minutes.
• Use a measuring cup to scoop out 1/3 cup of the pan juices and set aside to use later. Heat the pan to medium heat and add in the uncooked rice. Pan fry about 5 minutes, stirring frequently.
• Add chicken stock and 1/2 teaspoon of salt and red pepper flakes. Ensure rice is completely submerged under the liquid and bring mixture to a low boil then reduce to low-heat. Cover pan and simmer for 20 minutes or until rice is tender.
• Stir cooked rice and add parmesan cheese in. Dice up the chicken (or you can leave tenders whole) and arrange it evenly over the rice.
• In a small bowl, heat 3 tablespoons of softened butter and remaining garlic (about 1 tablespoon). Heat in the microwave for 15 seconds until it’s partially melted. To the garlic butter, stir in the reserved pan juices we set aside earlier. Mix well, add in parsley and stir to combine.
• Drizzle the sauce over the rice and chicken. Top with additional parmesan if desired and serve right in the pan.